Crawfish Etoufee

Ingredients

  • 1 1/2 cups flour
  • 1 green bell pepper, chopped
  • 1 yellow onion, chopped
  • 4 celery stalks, chopped
  • 6 sticks butter
  • 4 cups water
  • 7 tbsp Rustic Seasonings Cajun
  • 4 lbs crawfish tails
  • 2 tbsp parsley
  • 2 tbsp basil
  • Rice (for serving)

 

Instructions

  1. Preheat oven to 350°F. Spread the flour evenly in a baking dish and bake, stirring every 30 minutes, until it reaches a deep golden brown color.
  2. Finely chop all vegetables.
  3. In a 5-quart pot, melt 3 sticks of butter over medium heat. Add the bell pepper, yellow onion, and celery, and sauté until softened and fragrant.
  4. Stir in the baked flour, mixing well to form a smooth base.
  5. Gradually add the water, stirring continuously to combine and prevent lumps.
  6. Add the Rustic Seasonings Cajun blend and mix thoroughly.
  7. Add the remaining 3 sticks of butter and stir until fully melted and incorporated.
  8. Stir in the crawfish tails, parsley, and basil. Bring the mixture to a gentle boil.
  9. Reduce heat and simmer briefly, being careful not to overcook the crawfish, as they will shrink if cooked too long.
  10. Serve hot over rice.